75% Hydration Sourdough Bread Recipe: Foil-Sealed Rise for Open Crumb Mastery

This 75% hydration sourdough bread recipe delivers an open, airy crumb that rivals artisanal bakeries—without requiring a professional oven. The foil-sealed rise technique I’ve perfected creates that signature shatteringly tender interior while maintaining a crisp, golden crust.

What makes this method special is how it controls fermentation precisely, ensuring consistent results every time.

With 75% hydration, this dough is workable yet open enough to develop that coveted open crumb structure. The secret lies in the foil-sealed bulk fermentation, which traps steam and creates the ideal environment for gluten development.

This isn’t just another sourdough recipe—it’s a foolproof system that adapts to your kitchen’s temperature, whether you’re baking in a warm climate or a chilly garage.

By the time you pull this bread from the oven, you’ll have a loaf with a crisp, caramelized crust and an interior so tender it nearly melts in your mouth.

The open crumb isn’t just for show—it’s a testament to controlled fermentation, where every bite reveals layers of airy texture and subtle tang. This recipe transforms a simple flour mixture into something that feels like a labor of love, without the guesswork.

The best part? This method works whether you’re a beginner or an experienced baker. We’ll cover starter prep, dough mixing, bulk fermentation, shaping, proofing, and baking—every step designed to help you achieve that restaurant-quality crumb at home. Let’s get started.

Ingredients for 75 hydration sourdough bread

Simple ingredients, precise technique—this is how you bake restaurant-quality sourdough at home.

The flour is non-negotiable. King Arthur or Caputo Tipo 00 give you that signature open crumb, but unbleached all-purpose works in a pinch if that's what you've got. Your sourdough starter needs to be 100% hydration and actively bubbly—if it's sluggish, feed it 1:1:1 (starter:flour:water) with honey or maple syrup 4-6 hours before mixing. The foil matters too—heavy-duty aluminum foil creates that perfect steam trap during bulk fermentation. I keep a roll of Reynolds Wrap in my pantry just for this recipe.

No sourdough starter? Bread flour plus 1 tbsp yeast gets you close, but the flavor won't be the same. Short on almond flour? Semolina or rice flour works for dusting—just don't skip it, or your dough ball will stick like glue. The heavy cream is optional but worth it for that extra lamination and shine. Want to skip it? Water plus 1 tsp olive oil mimics the effect. Your lame can be anything sharp—a single-edged razor, a serrated knife, or even a plastic card in a pinch. Just make sure it's clean and sharp enough to cut through the dough without squishing it.

This dough is high-hydration but not sticky—the secret is handling it gently. Keep your work surface lightly floured and your hands dusted with almond flour. The bulk fermentation in foil can go 12-16 hours at room temp (70-75°F) or 24 hours in the fridge if your kitchen runs warm. For scoring, wet your lame first—it'll give you cleaner cuts. Bake until internal temp hits 205-210°F, about 45-50 minutes. The crust will be golden and crisp, the crumb open and airy—like you spent hours in a professional bakery.

Step-by-step instructions for 75% hydration sourdough bread

Here's how to shape and bake your dough for that signature open crumb structure.

In a large mixing bowl, combine the 500 g unbleached all-purpose flour, 160 g active sourdough starter, and 375 g water at room temperature. Mix gently with a wooden spoon until just combined—you'll see a shaggy dough form with some dry spots. This is normal at 75% hydration.

Add the 10 g kosher salt and 10 g honey or maple syrup (if using), then mix again until fully incorporated. Cover the bowl with a damp kitchen towel and let ferment at room temperature for 4-6 hours, or until the dough has doubled in volume and shows good activity with bubbles throughout. The dough should pass the "poke test"—when you press your finger into it, the indentation should slowly spring back, leaving a slight dimple.

After bulk fermentation, perform a laminated turn to strengthen the gluten. Wet your hands with ice water and gently deflate the dough. Fold it into thirds like a letter, then rotate the bowl 90 degrees and repeat. Cover and let rest for 30 minutes. This step develops structure for that coveted open crumb.

Shape the dough into a tight round boule. To do this, use the "stretch and fold" method: grab one side of the dough, stretch it upward, and fold it over itself. Rotate the dough 90 degrees and repeat this process 4 times, then let it rest for 10 minutes. This creates surface tension that prevents collapse during proofing.

Lightly dust a banneton or bowl with 20 g almond flour and 20 g rice flour. Place the shaped dough seam-side up into the container, cover with a damp towel, and refrigerate for 12-16 hours. This cold proof slows fermentation and enhances flavor development.

When ready to bake, turn the dough out onto a floured surface. Use a lame or razor blade to score the dough in a simple pattern—just a few shallow cuts will do. The foil-sealed method during bulk fermentation creates steam during baking, which is key to that open crumb structure we're after.

Preheat your oven to 450°F (232°C) with a Dutch oven inside for 45 minutes. Remove the Dutch oven and place the scored dough inside. Immediately pour 1 cup of boiling water into the bottom of the oven (not the Dutch oven) to create steam. Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until the internal temperature reaches 205-210°F (96-99°C).

You'll know it's done when the crust is deep golden brown and sounds hollow when tapped on the bottom. The bread should have a crisp exterior with an open, airy crumb structure. Let it cool on a wire rack for at least 1 hour before slicing—this ensures clean cuts and prevents gumminess.

Pro cooking tips for this dish

Foil-Seal Mastery

The foil-sealed bulk fermentation is what transforms this dough into something extraordinary. After your initial 4-6 hour room-temperature ferment, transfer the dough to a large bowl, cover tightly with heavy-duty aluminum foil, and seal the edges completely.

This creates a steam chamber that develops gluten without overproofing—critical for that open crumb. I use Reynolds Wrap because it sticks to itself perfectly, creating an airtight seal. 🌡️

For best results, ferment at 70-75°F for 12-16 hours. If your kitchen runs cooler, extend to 18-20 hours. The foil traps moisture and heat, accelerating gluten development while preventing surface drying. Pro tip: Place a damp towel under the foil to maintain consistent humidity inside the seal.